Matcha and White Bean Dip
15 oz cans, chickpeas may be substituted
or more to taste
ideally flat leaf (Italian) parsley
fresh squeezed, about 1 lemon
or to taste
freshly ground, to taste
Place all ingredients in the bowl of a food processor. Pulse until desired consistency. I enjoy beans that still have texture, but some people prefer a smoother consistency. (Photos by Julian Landa)
Pulse to the desired consistency!
Serve drizzled lightly with additional olive oil and sprinkled with a pinch of chopped parsley.
Variation: Consider replacing the parsley with fresh rosemary and adding some freshly grated Parmesan or Asiago cheese.
Pre-heat oven to 400°F.
Cut each pita into 8 wedges.
Place the wedges into a bowl, drizzle with the olive oil and toss well to coat
Arrange the wedges in a single layer on sheet pans. If your pita is thick and fluffy, you may want to separate each wedge into two pieces and arrange them exterior side up
Sprinkle the wedges with kosher salt and freshly ground pepper.
Place 1/2 teaspoon matcha in a mesh tea strainer or sieve and tap the side to dust the wedges with matcha.
Variations: Blend some cayenne pepper or ginger in with the matcha before dusting the wedges.
Place the sheet pans in the 400°F oven and bake until lightly golden. Timing will vary by style of sheet pan and thickness of the pita, but begin checking them after 8 minutes.